Creamy Tomato Sausage Skillet

This is a simple one pan meal that is easy to whip up on a weeknight after a long day at work. Corey raved about this meal--he couldn't get enough of it. I love the creaminess of the sauce, it's different than the usual tomato sauce and is a nice way to switch things up without going for a rich and heavy sauce like Alfredo. Enjoy!

Creamy Tomato Sausage Skillet
Serves 4 - 6

2 cups uncooked pasta (I used small shells, you could also use rigatoni, penne, etc.)
1/2 lb. Italian sausage
1/2 large green pepper, finely diced
1/2 small onion, finely diced
4 sun-dried tomatoes packed in olive oil, finely diced
1 can cream of chicken soup
1 can Italian style diced tomatoes
1/4 c water
8 oz. can tomato sauce
1 tsp. dried basil
1 tsp. oregano
1 tsp. garlic powder
1/4 tsp. black pepper
1 cup shredded mozzarella cheese

1. Cook pasta according to package directions. Drain completely.
2. Meanwhile, cook sausage in 10 inch skillet over medium high heat for 5 minutes. Add pepper and onions and cook until sausage is no longer pink.
3. Reduce heat to medium. Add soup, tomatoes, tomato sauce, water, and seasonings. Stir in cooked pasta. Cook for 5 - 10 minutes or until sauce is heated through and thickened. Garnish with cheese.